While walking up Granville Street this evening, I saw the Liberation BC folks in front of my old work-place.
I had a lovely dish at Boneta last night: Seared Ahi tuna, with foie gras two ways, ponzu tapioca and fresh yuzu. The foie gras was served as a custard, which was smeared on the plate, and also there was shaved raw foie on top of the sliced tuna. The custard was airy and light, but still had that rich flavor you expect out of foie gras. A wedge of fresh yuzu on the side, which I...
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